Banana bread has always been a firm favourite of mine. I love the moist deliciousness of this bread and the divine smell it creates in the kitchen. I also love the fact that it’s called banana “bread” meaning it’s not technically cake and you can consume lots of it in one go. 😉
This wholemeal banana bread is healthy spin on regular recipes. Despite the misleading name “banana bread”, most recipes tend to be pretty sugar-laden and cake-like. This version however is lower in calories, packed with added fibre from the wholemeal flour and it’s fairly low in sugar too. The bananas and a dash of coconut sugar give these squares a subtle sweetness. I threw in some chopped walnuts for some added texture and healthy fats. These would be perfect for a snack on the go or alongside a nice cuppa!
This recipe is SO easy. You can use a food processor or a good old fashioned bowl and spoon. All you need is 8 ingredients.
- Tip: If you don’t have coconut sugar, no worries! Substitute with brown sugar/ maple syrup or regular sugar if you need to. 🙂
- Mixing bowl
- Square baking tin
- 3 large bananas ( very ripe/mashed)
- 70 g coconut sugar
- 2 egg yolks
- 2 tbsp coconut oil (slightly softened)
- 330 g wholemeal flour
- 1/2 tsp baking soda
- 1 tsp vanilla essence
- 30g chopped walnuts
- Add all wet ingredients to bowl and mix thoroughly : bananas, egg yolks, vanilla essence, coconut oil.
- Add flour, coconut sugar and baking soda and stir well until combined.
- Stir in walnuts (save a few to add to the top of the bread before cooking)
- Add the mixture to a well greased square baking tin/loaf tin.
- Bake at 180 degrees C in a preheated oven for 20 minutes until risen and golden colour.
- Leave to cool for 10-15 minutes before dividing into 9 squares/slices.